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Megan's Granola
November 05, 2006

This recipe is great. I did modify quantities, using 10 cups of rolled oats (to match the size of the packaging), omitted the almonds, added unsweetened coconut, and increased the pecans and walnuts by 1/2 cups each, and wheat germ and oat bran by 1/4 cup each. For the wet ingredients, I largely kept the quantities the same. Instead of using maple syrup, I used sugar free E.D Smith syrup that uses apple juice concentrate and I increased the amount to accommodate for the extra dry ingredients. Once the granola had cooled, I added 1 1/2 cups of flax meal. Adding it at the end, rather than before the cooking process, keeps the nutritional value intact (breaks down in heat). Yummy, healthy and not too sweet. Thanks for this recipe Annie!

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